Posts Tagged ‘roasted’

A friend of mine brought over a full grocery bag of fresh broccoli and cauliflower the other day, and so I decided to make a recipe I came up with the last time I had an abundance of fresh broccoli! The last time, I figured this out because I’d also had a lot (like 20#!) of cherry tomatoes that were starting to go soft, and I’d roasted them, so I figured why not try roasting broccoli? Now broccoli and cauliflower are closely related, so mixing them seemed to be just fine. The amount I had filled two 9″x13″ baking pans, and could easily be halved. I do plan on trying to make a blended broccoli soup with the leftovers, so I’ll let you know how that goes.

Ingredients:

3# of broccoli and/or cauliflower florets

1 head of garlic coarsely chopped

1/4c olive oil

1t salt

1t pepper

1/4c lemon juice

1c nutritional yeast

1/2c (or more!) of any one or combination: slivered almonds, pine nuts, sunflower seeds, pumpkin seeds (optional but gives a nice crunch, and I like to include nuts or beans in most recipes to give it more substance)

Directions:

Preheat oven to 425*

Wash and trim the broccoli and cauliflower florets, then dry thoroughly. If they are wet they’ll steam and not end up with the crunchy roasted texture.

Toss the broccoli and cauliflower florets with the chopped garlic, olive oil, salt and pepper

Spread the broccoli and cauliflower floret mixture in baking dishes in a single layer. You don’t want to stack the florets as they won’t roast well. Use multiple pans if necessary.

Roast in a 425* oven for 20 minutes

Toss the roasted broccoli and cauliflower with lemon juice, nutritional yeast, and nuts or seeds

I like it as is, or topping a baked potato. I think it would make a good soup as well. It really gives the broccoli and cauliflower a different flavor than the usual boiling or steaming does. Even stir frying doesn’t match this. I hope you enjoy this recipe. Please share you comments!